BEET + BASIL PESTO: RECIPES

BEET + BARLEY BOWLS WITH PESTO

INGREDIENTS:

1 cup pearl barley, cooked according to package instructions (you can also use quinoa or bulgar or whatever base grain you’d like!)
1 bunch beets with greens (3-4 medium beets, any color)
1/4 cup plus 2 tablespoons olive oil, divided
8 ounces mixed wild mushrooms (such as oyster, shiitake, etc.), trimmed and coarsely chopped
2 sprigs fresh thyme
salt and freshly ground black pepper
Beet + Basil Pesto (amount will vary with grain choice)

INSTRUCTIONS:

Preheat oven to 400 degrees F. Position two oven racks in the top and bottom thirds of the oven.
Cook pearl barley according to package instructions. Drain and set aside to cool.
Wash and trim beets; set greens aside. Place beets in the center of a piece of aluminum foil, two beets per square of foil. Drizzle with about 2 tablespoons olive oil and rub all over beets. Sprinkle with salt and pepper. Gather foil around tops of beets to form a packet, with the opening at the top to prevent leakage. Place packets on a cookie sheet and roast for 50 to 60 minutes or until beets are fork tender. Carefully open tops of foil to release steam, and let cool for about 10 minutes. When beets are cool enough to handle, rub skins off using a paper towel. Slice into 3/8-inch slices and then cut slices into cubes.
Toss mushrooms with 1/4 cup olive oil, fresh thyme, and a generous pinch of salt and pepper. Spread in a single layer on a foil-lined baking sheet lightly coated with cooking spray. Roast for 20 to 25 minutes, stirring once, until mushrooms are golden brown and nearly crispy.
To assemble, toss barley with about 2/3 of pesto mixture. Divide among serving bowls. Top with cubed beets, roasted mushroom, and a sprinkle of pine nuts if desired. Serve warm or at room temperature with remaining pesto alongside.

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